Quick & Healthy Breakfast – Chilled Swiss Oatmeal

This chilled Swiss oatmeal – with crunchy apples, dried fruit and nuts – is not only full of fiber and protein, but is easy to make ahead of time for a quick and healthy breakfast on the go! Gluten-free, vegan option.

A few weekends ago, Isaac and I stayed at a hotel in Northern Virginia for a wedding. We weren’t feeling the free hotel breakfast on Sunday morning so we swung by Corner Bakery for a bite to eat. We don’t have Corner Bakery locations in Richmond so I was excited to see Swiss Oatmeal on the menu — it sounded like overnight oats, which I’m a huge fan of in the summer months.

There were two Swiss Oatmeal combo to choose from. I ordered the one that  includes chunks of banana, Granny Smith apple, dried cranberries, yogurt and almonds.

I LOVED it! So much so I decided to recreate the dish at home. You’ve probably noticed that I do this a lot with restaurant meals — it’s a thing I like to do.

Swiss Chilled Oatmeal with apples, dried fruit and nuts in a clear serving dish on wood cutting board.

It’s always a fun challenge. Sometimes the recipes are a total flop, but luckily this one turned out to be a winner. I know for sure that I’ll be making it again and again.

Swiss Chilled Oatmeal with apples, dried fruit and nuts in a clear serving dish on wood cutting board.

The Greek yogurt makes the oatmeal extra creamy and adds protein. All the fruity add-ins lend a nice sweetness and give the oats a bit of texture. I don’t know that I’d ever had fresh apple pieces in oatmeal before but I must say, I love the crunch factor that they add.

Swiss Chilled Oatmeal with apples, dried fruit and nuts in a clear serving dish on wood cutting board.

The best part about this recipe is that it’s super easy — just toss the ingredients together the night before and your breakfast will be ready to eat when you wake up. It’s also portable if you want to portion out a serving and take it to work with you.

Now have no excuse not to eat breakfast. 😉

Overhead shot of Swiss Chilled Oatmeal with apples, dried fruit and nuts in a clear serving dish on wood cutting board.

There are a ton of different overnight oatmeal recipes out there. Heck, I’ve even posted a bunch of different versions here. Example: peanut butter & jelly overnight oatmeal, eggnog overnight oats, protein overnight oats.

That said, feel free to experiment with your favorite fruits and nuts for the add-ins and toppings. You can also switch up the milk and yogurt. I used Almond Breeze almond milk and Fage 2% plain Greek yogurt, but if you’re vegan, I’m sure soy, almond or coconut milk yogurt would work great too.

wiss Chilled Oatmeal with apples, dried fruit and nuts in a clear serving dish on wood cutting board.

So tasty!! Especially when paired with a glass of cold-brew iced coffee. 🙂

If you make this chilled Swiss oatmeal, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Chilled Swiss Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings

Description

This chilled Swiss oatmeal – with crunchy apples, dried fruit and nuts – is not only full of fiber and protein, but is easy to make ahead of time for a quick and healthy breakfast on the go! Gluten-free, vegan option.


Ingredients

  • 1 cup uncooked old-fashioned rolled oats (affiliate link)
  • ½ cup unsweetened vanilla almond milk + 2 splashes
  • 1/2 cup plain 2% Greek yogurt  (substitute soy, almond or coconut milk yogurt if needed)
  • 2 Tablespoons dried cranberries (fruit juice sweetened)
  • ½ cored Pink Lady apple, chopped into small pieces
  • ½ of a ripe banana, chopped into small pieces
  • 1/2 teaspoon vanilla
  • sprinkle of cinnamon
  • 1 Tablespoon roasted almonds, chopped
  • chia seeds, for sprinkling on top
  • maple syrup, for drizzling

Instructions

  1. Place oats, milk, yogurt, cranberries, apple, banana, vanilla and cinnamon in a  medium-sized bowl, soak (covered) in the refrigerator over night.
  2. In the morning, add a splash or two of almond milk and stir the mixture. Portion out a serving and sprinkle almonds, chia seeds and a drizzle of maple syrup over the top. Enjoy!

  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 304
  • Sugar: 16g
  • Fat: 7g
  • Carbohydrates: 49g
  • Fiber: 8g
  • Protein: 12g

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    12 comments
  1. Thanks for posting. My husband fell in love with the version from Corner Bakery too. He searched out the ingredients and found your blog. I prepared outs tonight with some twists since I didn’t have all the ingredients. Added some flax seed for extra texture and protein and a bit of brown sugar. (That’s my extra bit o love). Can’t wait to share it with my family on our lazy Sunday! I will keep checking your posts. 🙂

  2. This looks so good! When I worked on a cruise line there was something SO similar to this that I absolutely LOVED. I am sure it was loaded with sugar, so I just had a bite of it as a special treat but boy was it delicious 🙂

  3. I love corner bakery’s version. Making your version for tomorrow’s post-run meal!

    Also, I miss your blog roll links 🙁

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